Quick and Shrimp Scampi

Ingredients

• 12 ounces linguine
• 1 pound large shrimp, peeled and deveined
• 4 tablespoons unsalted butter
• 3 tablespoons olive oil
• 5 garlic cloves, minced
• 1/2 teaspoon red pepper flakes
• 1/2 cup dry white wine
• 2 tablespoons fresh lemon juice
• 1/4 cup fresh parsley, chopped
• 1 teaspoon salt
• 1/4 teaspoon black pepper
• 1 lemon, cut into wedges, for serving

Method

1. 1

   Bring a large pot of salted water to a boil and cook the linguine according to package directions until al dente.

   9:00 · Boil pasta
2. 2

   Drain the pasta, reserving 1/2 cup of the pasta water, and set aside.

3. 3

   Pat the shrimp dry and season with the salt and black pepper.

4. 4

   Heat the olive oil and 2 tablespoons of butter in a 9-inch skillet over medium heat until the butter melts.

   2:00 · Melt butter
5. 5

   Add the garlic and red pepper flakes and cook, stirring constantly, until fragrant but not browned.

   0:45 · Cook garlic
6. 6

   Add the shrimp in a single layer and cook until pink and opaque, about 2 minutes per side.

   2:00 · Cook shrimp
7. 7

   Transfer the shrimp to a plate and pour the white wine into the skillet, scraping up any browned bits.

8. 8

   Simmer the wine until reduced by half, about 3 minutes.

   3:00 · Reduce wine
9. 9

   Stir in the remaining 2 tablespoons of butter and the lemon juice until the sauce is glossy.

10. 10

    Return the shrimp to the skillet along with the cooked pasta, tossing to coat and adding reserved pasta water as needed to loosen the sauce.

    2:00 · Toss pasta
11. 11

    Stir in the parsley and serve immediately with lemon wedges.